These plantain chips make a great snack or appetizer for a Cuban-themed meal. If you are unable to find green (unripe) plantains, use very green bananas instead.
Source: Everyday Food, September 2010
2 pounds plantains or green bananas, scored, peeled, and thinly sliced on the diagonal
1/4 cup vegetable oil
Coarse salt and ground pepper
Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels.
To store, place cooled chips in an airtight container, up to 2 days.